Southern Pork Steak with Quinoa and Smoky Jalapeno Creme

Southern Pork Steak with Quinoa and Smoky Jalapeno Creme

Ready in 30 minutes Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, March 31, 2019.



  • 1 pack red quinoa
  • 125g frozen corn
  • 1 Lebanese cucumber, diced 2cm
  • 1 tomato, diced 2cm
  • 1/2 pack baby spinach
  • 1 Tbsp vinegar
  • Pinch of chilli flakes (optional)


  • 1 pack lean pork sirloin steaks
  • 1 pack smoky pork spices

To Serve

  • 1 pack smoked jalapeño crème
  • 25g feta cheese


  1. Preheat BBQ grill or hot plate to medium (if using). Bring a medium pot of hot salted water to the boil.
  2. Prep & cook quinoa. Add quinoa to pot of boiling water and cook for about 15 minutes. After 15 minutes add corn and cook for 2 more minutes, until quinoa and corn are tender. Drain well.
  3. Prep & cook pork. Pat pork dry and season with salt. Coat pork with smoky pork spices, 1/2 tsp oil and 1/2 tsp water.
  4. Heat 1/2 tsp oil in a fry-pan on medium heat. Cook pork for 3-4 minutes each side, or until just cooked through. Alternatively, cook on BBQ. Rest, covered before slicing thinly. Reserve resting juices.
  5. Finish quinoa. Add remaining quinoa ingredients to pot with quinoa and corn, along with 1/4 tsp salt. Fold to combine and season to taste.
  6. Serve quinoa salad topped with slices of pork. Spoon over resting juices and dollop with smoked jalapeño crème. Crumble over feta.

Nutritional Information

Energy 1523 kj
364 kcal
Protein 36.7g
Carbohydrate 27.8g
Fat 10.9g